Method 1:

High-quality glutinous rice is soaked, washed and filtered, then ground into fine powder in a stone mortar, kneaded with boiling water, rolled into thin strips, unfolded into thin slices, stacked in multiple layers, and bent. Turn into a circle, deep-fry the sugar cake until golden brown, drain the oil from the pan, mix the sugar and rice flour and sprinkle it on the cake. Soft and sweet, crispy on the outside and tender on the inside.

Ingredients

Ingredients (a seven-inch plate can make 12 pieces)

200 grams of rice flour (sieved)

170 grams of sugar

410 grams of water

1 teaspoon of yeast powder (boil it evenly with a tablespoon of water)

1/2 teaspoon of baking powder

Method

Mix rice flour, water and sugar evenly.

Cook over low heat until it becomes a paste, stirring constantly to avoid lumps forming, then filter through a sieve. After cooling, add yeast water and baking powder and mix well.

Set for 8 hours, then pour into the steaming tray (spread oil first), steam over high heat for 25 minutes until cooked, wait until cool and cut into pieces.

Tips

The temperature in Hong Kong is about 17-18 degrees. I took 8-9 hours to ferment. I sealed the bowl with plastic wrap and placed it in the kitchen, but it didn’t ferment. It’s excessive, but if you do it in the summer, 6 hours should be enough.

If you use a six-inch round pan for baking cakes, you can make it half the size and the thickness is just right.

Method 2

Materials:

130g rice flour, 3g dry yeast, 130g sugar, 2g baking powder, 350ml water.

Steps:

1. Pour the white sugar into the rice flour and mix well. Pour in the water and mix well to form a slurry.

2. Pour the slurry water into the pot and cook over low heat until it becomes a paste. Stir while cooking to prevent lumps from sticking to the bottom. Strain again and let cool until not hot to the touch.

3. Add dry yeast and baking powder to the filtered rice paste, mix well, cover with plastic wrap and ferment for 6 hours.

4. Take a deep stainless steel dish, brush a thin layer of oil on the inner wall, pour the fermented rice paste into the pot and steam over high heat for 30 minutes. Special white sugar cake

Tips:

If the weather is very cold, try to put it in a warm place during fermentation, or increase the fermentation time by 2 hours; if the weather is hot, reduce it appropriately 1 hour, and do not place it in a place exposed to the sun. When steaming, do not fill the batter too deep. You can use a larger and shallower stainless steel dish.

Method 3

Ingredients: Water-glued rice flour sugar

Red bean candied dates

Production steps:

1 , water is added to the powdered sugar, stir evenly, and heat over low heat to form a paste.

2. Mix a little yeast with warm water and pour it into the batter;

3. Mix well. Leave to ferment for 6 hours until foamy.

4. Steam the risen batter for 20 minutes.

Tips:

You can add cooked red beans or candied dates to the batter before steaming to make it taste better.